On August 3, 2026, the Tea Board of India launched certified tea tasting courses at its research and development centre in Kurseong, West Bengal, with the stated goal of developing a professionally trained workforce for the tea industry. According to Tea Board Deputy Chairperson C Murugan, the initiative would help build a skilled workforce capable of enhancing tea quality, ensuring scientific sensory evaluation, strengthening quality assurance systems and promoting tea appreciation among consumers.
Course structure and curriculum
The skill courses have been approved by the National Council for Vocational Education and Training (NCVET) and were developed with assistance from the Agriculture Skill Council of India, according to the Tea Board. The curriculum is aligned with the National Education Policy-2020 and the National Skill Qualification Framework, and it was formulated by a committee comprising representatives from the Department of Commerce, the Ministry of Skill Development and Entrepreneurship, subject experts and industry professionals.
The curriculum has been formulated by a committee comprising representatives from the Department of Commerce, the Ministry of Skill Development and Entrepreneurship, subject experts and industry professionals.
The programme offers two courses of 60 hours and 210 hours. The inaugural batch began at the Tea Board's Darjeeling Tea Research and Development Centre (DTRDC) with the 60-hour certificate course, focusing on:
- Tea appreciation
- Professional tasting techniques
- Tea blending
- Emerging practices in the industry
| Programme detail | Information |
|---|---|
| Launch date | August 3, 2026 |
| Venue | Tea Board R&D Centre, Kurseong, West Bengal |
| Inaugural batch location | Darjeeling Tea Research and Development Centre (DTRDC) |
| Course durations | 60 hours and 210 hours |
| Approving body | National Council for Vocational Education and Training (NCVET) |
| Development support | Agriculture Skill Council of India |
| Policy alignment | National Education Policy-2020, National Skill Qualification Framework |
Objectives: quality, value addition and market competitiveness
According to the Tea Board, the initiative aims to create trained tea tasters and tea sommeliers to support quality enhancement, tea appreciation, value addition, branding and market competitiveness of Indian teas, while promoting tea literacy among youth and generating employment opportunities in the sector. The 60-hour certificate course covers tea appreciation, professional tasting techniques, tea blending and emerging practices, providing participants with skills that underpin scientific sensory evaluation and robust quality assurance systems.
Implications for the Indian tea trade and commodity buyers
For commodity traders and procurement teams tracking Indian tea, this launch introduces a structured pipeline of certified tasting professionals at origin. The training hub at the Tea Board's R&D centre in Kurseong and the inaugural batch at DTRDC tie the programme directly to the premium Darjeeling tea growing region, where sensory evaluation and consistent grading carry significant weight in auction pricing and export contracts. The involvement of the Department of Commerce and the Ministry of Skill Development and Entrepreneurship in curriculum development links workforce skills to the wider objective of improving market competitiveness for Indian teas through value addition and branding. A larger cadre of formally trained tea tasters and sommeliers can support grading accuracy, quality assurance and consumer appreciation, reinforcing the position of Indian teas in export markets.
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